Dried fruit, nuts, and oil-cured olives make this fruitcake something special.
Ingredients
妈kes 2 loaves
Step 1
Position rack in center of oven and preheat to 350°F. Butter two 8 1/2x4 1/2x2 1/2-inch metal loaf pans. Spray with nonstick spray; dust with flour. Mix dates and next 5 ingredients in medium bowl. Let stand 15 minutes. Sift flour, baking powder, coarse kosher salt, nutmeg, cloves, and cinnamon into another medium bowl.
Step 2
Whisk yogurt and oil in small bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Add eggs 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions alternately with yogurt mixture in 2 additions, beginning and ending with flour mixture. Stir in walnuts, pistachios, and dried-fruit mixture. Divide batter between prepared pans. Smooth tops.
Step 3
Bake cakes until tester inserted into centers comes out clean and cakes begin to pull away from sides of pans, about 50 minutes. Cool in pans 30 minutes. Turn cakes out onto racks. Cool completely. DO AHEAD:Can be made up to 1 month ahead. Wrap in foil, then enclose in resealable plastic bags. Store at room temperature up to 3 days or freeze up to 1 month. Thaw frozen cakes in refrigerator. Bring to room temperature before serving.
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Reviews (12)
Back to TopLove this recipe and make it every year. It has a great combination of sweet and savory. Some years I've found it hard to find candied orange peel. This year I was lucky to find candied orange slices at Trader Joes. When I haven't been able to find them, I have used orange marmalade instead ( a heaping Tbsp or two). I also like to slightly toast the nuts before adding. Adds another flavor element.
妈rgo
California
12/10/2021
Am I the only one who didn't have the Frangelico ingredient in my recipe?!! I will have to find the recipe I printed out but the liquer was not on my ingredient list. BIG difference that would make!! Without the liquer it wasn't very good...... :-(
susankmce
Los ANgeles
1/26/2018
I made this for my girlfriend a week later I found out she made this same recipe for another man. Very disappointed!
josh_wo
Salt Lake City, UT
4/19/2016
My husband who said he despises fruitcake said this cake is "out of this world"! I've had this recipe for a few years and was hesitant to make it because of the olives. I read the reviews and decided to try it this year. I did increase the sugar to one cup and added an additional egg, per previous reviewer comments. I also poked holes in the cake and brushed it with more Frangelico when I took it out of the pan, per another reviewer's advice. This cake is absolutely delicious - it's moist, tasty and has depth of flavor - a definite every year recipe from now on!
Anonymous
New Jersey
12/21/2012
I always was a fruitcake-phobe... until this one. I loved the addition of the olives, and while it is a bit crumbly, it is still delicious! I made a number of loaves in November last year and wrapped and froze them. It's the end of April now, and I ate the last slice of the last loaf today, Just as delicious as fresh! I am sad that it's gone...
jdselby
Seattle
4/26/2010
After reading the reviews, I made a few adjustments to prevent the cakes from crumbling. I added one additional egg and increased the sugar to 1 cup. About 10 mins after taking the cakes out of the oven, I brushed them with an additional 1/3 cup of frangelico. Cakes turned out wonderful!
Anonymous
canada
11/23/2008
Like a previous reviewer, I also had a problem with the crumbly texture. However, people to whom I served the cake liked it, so I guess it is worth doing again.
Anonymous
Greenwich, CT
2/22/2008
Great recipe
Anonymous
New York, NY
1/8/2008
Tastes really good, bit is crumbling when sliced. Have tried putting it in fridge. Maybe I need to chop the pistachios?
Anonymous
Gainesville, FL
12/16/2007
Delicious! The perfect date nut bread.
Anonymous
Renton, WA
12/16/2007
Excellent ... I loved it!!!
icoico
Barcelona
12/12/2007
This is a wonderful recipe, although I rechristened it because most of the people I know hate fruitcake of any sort; the oil-cured olives are a brilliant touch. The bucheron cheese is an inspired pairing.
Anonymous
Colorado Springs, CO
11/20/2007
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